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overhead shot of a plate of pressure cooker chicken & noodles with a fork in it and a cloth napkin next to it.

Pressure Cooker Chicken & Noodles

This pressure cooker chicken and noodles has tender chicken, vegetables, egg noodles, and a tasty broth thickened with heavy whipping cream.
Course Main Dish
Cuisine American
Keyword instant pot, pressure cooker
Prep Time 5 minutes
Cook Time 22 minutes
Time for pressure cooker to come to pressure 10 minutes
Total Time 27 minutes
Servings 8 servings


  • pressure cooker


  • 3 boneless, skinless chicken breasts diced
  • 1 tablespoon olive oil
  • 1 small white onion diced
  • 3 stalks celery diced
  • 3 stalks carrots ends and skin removed and diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt & pepper
  • 1 teaspoon garlic powder
  • 32 ounces chicken broth
  • 8 ounces egg noodles
  • 1 cup heavy whipping cream
  • 2 tablespoons cornstarch


  • Start by adding oil to the bottom of the pressure cooker pot.
    1 tablespoon olive oil
  • Click 'sauté'. Dice the chicken into small pieces then add to the pot.
    3 boneless, skinless chicken breasts
  • Brown the chicken on all sides. The chicken does not need to be cooked through.
  • Add the herbs to the chicken.
    1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon salt & pepper, 1 teaspoon garlic powder
  • Chop the onion, celery, and carrots. Add to the pot.
    1 small white onion, 3 stalks celery, 3 stalks carrots
  • Add the chicken broth to the pot.
    32 ounces chicken broth
  • Close the lid and make sure the steam release valve is set to 'seal' on the top.
  • Set the pressure cooker to 'poultry' and set for 15 minutes. Hit 'start'.
  • Once the pressure cooker runs through the 15 minutes cycle let it either naturally release for another 10 minutes or so OR you can manually release by using a spoon and moving the valve to release. Let the steam release completely then open the lid.
  • Set the pressure cooker to 'simmer' for 7 minutes. Add the egg noodles to the pot. Stir and let the noodles cook.
    8 ounces egg noodles
  • In a bowl, add the heavy whipping cream. Spoon the cornstarch into it and stir to combine everything. Let cook an additional 2 minutes.
    1 cup heavy whipping cream, 2 tablespoons cornstarch


Tips for making this recipe:

  • When using an Instant Pot or electric pressure cooker, make sure to add the time for the pressure to build up and pressure to release which can take up to an extra 20 minutes. Check your products instructions for more information.
  • If you don't have heavy whipping cream, you can use your milk of choice. The heavy whipping cream just adds another layer of thickness to the sauce.
  • Have leftover cooked chicken to use? Skip the part of this recipe where you cook the chicken and use that instead!